Gifted Gourmet

Congratulations to the eGullet members (with whom I actually am familiar) here who made the list: Tony Bourdain Kathleen Purvis of the Charlotte Observer Teresa Taylor, Charleston Post & Courier Bill Addison of Atlanta Creative Loafing these are people from the SE, for the most part, but I ought to add jbonne and Robb Walsh .. my error. Congratulations!

nice article on shiso from the San Jose Mercury (lots of links!) cool!

not nearly long enough Creative Loafing interview with Richard Blais

so it would appear .. click here!

look at this! As the interest in this fruit grows, they have become increasingly available ... I imagine that this is true of many newer and more exotic fruits ...

Pray tell us, was its creamy flesh scented with white roses and wildflowers? Was its juice is a perfect balance with only faintest hints of sweetness and tartness? Are you in love with your newfound prize? Will you tell us your impressions after you eat one of the eight you purchased?

does it look like this or is it yellow? Not illegal ... seems that durians heat one up and then mangosteens cool them down ...

Might this be what he meant? the source of the quote

Gorgeous buns, Jason!

Washington Post book review Do you see the family supper per se as a cure-all? Is a meal with one parent at the table is still a family meal?

St. Andre cheese is my all time favorite cheese ... made from cow's milk in France, it has a soft texture. A soft-ripened, triple-crème with a velvety-smooth texture, St. Andre is delicately rich and has a decidedly buttery flavor, which is what I enjoy most .. I use it as an extraordinary dessert cheese paired with fruit and a slightly sweet wine.

the article Anyone have any information on what the Americans are making by way of rising to this challenge?

Actually this was originally $25 ...can be had now in stores for somewhat less ... I think that you got a bargain!

Brooks is so right, it appears!

from the NYT 9/10/05 This article likens the rebuilding spirit of the French Quarter to the rebuilding spirit of the entertainment sector of NYC following 9/11 ... Remembering that tourism is what drives much of New Orleans' economy ...

Carolina's Restaurant in Charleston see what everyone is raving about ... my favorite on their menu is Sautéed Shrimp and Jumbo Lump Crab Meat with Shiitake Mushrooms and a Sherry Cream Sauce, served in an Acorn Squash with Grilled Asparagus ... delicious!

Washington PostApparently, the place is fully functional and will reopen ...

From reading this particular article, it appears that the damage to the traditional French Quarter landmark restaurants is not as bad as I had first assumed. The best lines in the piece? New Orleans once fed my soul, and my daughter's who went to Tulane, and, it now appears, will again! Thanks, TAPrice!

Update as of 9/9/05 from Paul Prudhomme's website: the K Paul website

As always, Mayhaw Man gets right to the heart of the matter ... and I also can't wait! No one knows New Olreans foods like Brooks ... And, from the article cited in the last post : which Brooks actually says with considerably more panache ...

How about if I return to my initial post and ask Are any of the trends here something you have used in your cooking? Would enjoy hearing your responses!

It may be time to try this strategy again... ← about which foods exactly?

How about this one? by Tony Bourdain himself! Pâté de Campagne by Anthony Bourdain with Jose de Meirelles & Phillippe Lajaunie from Anthony Bourdain's Les Halles Cookbook

The only uteruses eaten as human food are those from non-pregnant pigs. They are generally poached or boiled ... I know, offal, just horrible! source for this information

The individual who gave me the Fig Syrup suggested something similar .. drizzled over sauteed foie gras ... sounds good to me!